漬物(つけもの)

漬物(つけもの) refers to Japanese-style pickled vegetables, a staple side dish served with most traditional meals. Vegetables are preserved using salt, rice bran, vinegar, miso, or sake lees.

Major types

• 糠漬(ぬかづ)け: rice bran pickles
• 塩漬(しおづ)け: salt pickles
• 醤油漬(しょうゆづ)け: soy sauce pickles
• 味噌漬(みそづ)け: miso pickles
• 酢漬(すづ)け: vinegar pickles

Common vegetables

大根(だいこん) (daikon), きゅうり (cucumber), 白菜(はくさい) (napa cabbage), なす (eggplant).

Alternate names

Also called お新香(しんこ) or お香々(こうこ) in polite or traditional speech.

Cultural note

漬物(つけもの) is served as a side dish with almost every traditional Japanese meal. Many households make their own, and regional varieties are a source of local pride.